INGREDIENTS

INSTRUCTIONS

Grind the raisins in a food processor or grinder using the medium
blade. Combine the ground raisins, baking soda and boiling water in a
bowl and set aside to cool to lukewarm  In another bowl, sift the
flour, baking powder, and salt together and  set aside.  Cream the
shortening and sugar together in a large mixing bowl until  light and
fluffy, using an electric mixer set and medium speed. Add  the eggs,
one at a time, beating well after each addition. Blend in  the vanilla
extract.  With the mixer set on low speed, add the dry ingredients
alternately  with the raisin mixture, beating well after each addition.
Stir in  the walnuts. Pour the batter into a greased and waxed paper
lined 13  X 9 X 2-inch baking pan.  Bake in a preheated 375 degree F.
oven for 35 to 40 minutes or until  the cake tests done.  Cool in the
pan on a wore rack for 10 minutes  and then remove the cake from the
pan to finish cooling on the rack.  Frost the sides and top with the
seafoam frosting. SEAFOAM ICING:  Combine the egg whites, brown sugar,
water, cream of tartar adn salt  in the top of a double boiler.  Beat
for one minute, using an  electric mixer at high speed and then place
over simmering water.  Cook for 7 minutes, beating constantly with the
mixer set at high  speed, until soft glossy peaks form. Remove from the
simmering water  and blend in the vanilla extract.  From The Farm
Journal's Complete Home Baking Book Copyright 1979

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“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”

Nutrition (calculated from recipe ingredients)
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Calories: 417
Calories From Fat: 145
Total Fat: 16.3g
Cholesterol: 42mg
Sodium: 268.4mg
Potassium: 202.9mg
Carbohydrates: 65.4g
Fiber: 1.3g
Sugar: 48.1g
Protein: 4.5g